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Ingredientes
- 1-1 1/2 lbs. veal scaloppine (small flat pcs)
- Flour, as needed
- 2 ounce. dry Vermouth
- 2 ounce. white wine
- 1 1/2 c. heavy cream
- 3 tbsp. Dijon mustard
- 2-4 ounce. clarified butter
Direcciones
- Dredge veal in flour and saute/fry in clarified butter till all pcs are browned nicely on both sides. Remove veal from pan and add in Vermouth and white wine. Scrape bottom of pan to remove food particles and reduce by 1/2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 302 | 92% |
| Total Fat 34.35g | 43% |
| Saturated Fat 21.31g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 268mg | 11% |
| Potassium 68mg | 2% |
| Total Carbs 2.25g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.27g | 0% |
| Protein 1.6g | 3% |
